Pâte à bombe
Egg-based pastry base / From Wikipedia, the free encyclopedia
The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120 °C (248 °F) is added.[1][2] It spread in Italy in 1978 thanks to Domenico Cuofano, pastry chef of the Swiss school.